Creole Fish Soup

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

1/2 cup chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

1/4 teaspoon dried thyme

1/8 to 1/4 teaspoon cayenne pepper

2 bay leaves

1 package (16 ounces) frozen mixed vegetables

1 pound cod, cut into 3/4-inch pieces

In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes.

Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard bay leaves. Yield: 8 servings (2 quarts).

recipe source: tasteofhome.com

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